Sunday, November 6, 2011
November Rain, Chicken Noodle Soup & Biscuits
Here we are on November 6 and it is raining on the prairies. Normally I enjoy a rainy day but in November we run the risk of rain turning into ice and snow. Ice and snow tend to leave layers of slippery ice on the streets and sidewalks. Good thing I have a pair of these to wear on my shoes for my walk to work.
I haven't tried these grippers before but I do hope they help. I do have a tendency to fall and seeing as my ankle is still technically healing from my fall back in June, I am trying to be extra careful! It is a good thing I have these because it just turned to snow out there!!
To help chase this cool rain away I felt the need to make soup and biscuits today. This was one of those days were I started rooting through the kitchen and chopping knowing only that I was making soup and biscuits, just not what kind. As the I was chopping up the veggies for the soup, a good old fashioned chicken noode soup was taking shape. As I searched through the kitchen I found everything I needed for chicken noodle soup. I started out thinking I would make a broccoli cheddar soup, but didn't have enough milk to make both that and the biscuits.
I found cheese, and a jalapeno so I went with my jalapeno and cheese biscuits from this earlier post. I used havarti and cheddar cheeses this time.
Chicken Noodle Soup
4 cup chicken stock (mine was still frozen so I had to thaw it in the microwave)
2 carrots, cut into coins
2 stalks celery, sliced
1 onion, diced
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 bay leaves
salt and pepper to taste
1 tbsp olive oil
pasta of your choice. (I had a box of spaghetti with just a little bit left in it, so I used that)
2 chicken breasts, cooked and shredded (I found 2 breasts left over from the BBQ the other night!)
While chopping your veggies, heat up your soup pot over medium then add the olive oil. Saute the onion for a coulple of minutes with a pinch of salt and a pinch of pepper.
Add in the rest of the veggies and conitnue to cook for about 5 minutes.
Add in the bay leaves and the stock. Put a lid on it and let it simmer for about 10 minutes before adding the raw spaghetti noodles.
After another 10 minutes, when the noodles are cooked, add in the shredded chicken and simmer until it is heated it through.
While the soup is simmering and getting all happy is the time to get the biscuits shaking and baking. I won't bore you with that recipe here but you can click on the link and find it here.
This afternoon we made a batch of hummus for lunches for the week. It was so tasty, we had some with our soup and biscuits. I found the recipe for a Buffalo Wings hummus in the October issue of Food Network Magazine.
Buffalo Wing Hummus
Adapted from Food Network Magazing, October 2011
3 cups chickpeas, rinsed and drained (save 1/2 cup of the liquid)
2 or 3 cloves garlic
1/4 cup lemon juice (I only had limes, so we used lime juice)
1/4 cup tahini (had no tahini, so we left it out)
1 1/2 tsp paprika (we used smoked paprika and loved the taste)
2 tbsp bbq sauce
2 to 3 tbsp cayenne hot sauce (We used Frank's Red Hot)
1 tbsp white vinegar
Put everything in the blender and bend until smooth. I added about 1/2 cup of water to the mix as it was a bit thick without the tahini.
Until next time, stay warm and eat well.